This quick and nourishing pasta recipe combines greens with chickpeas and olives for a tasty, healthy dish. Specifically, this recipe calls for chard, kale, or spinach, but you can use a combination or even substitute broccoli rabe or mustard greens. My personal favorite in this dish is chard, as it's so good in the Italian-style trio of pasta with greens and legumes. Just add a colorful salad and you've got a meal. Recipe from Wild About Greens* by Nava Atlas.
Search Results for: greens
Mixed Greens Salad with Apples, Carrots, and Pickled Beets
This recipe is for a simple, colorful salad of mixed greens, crunchy carrots, tart apples, and pickled beets that harmonizes well with everyday or holiday meals and adds little hands-on prep time. Photos by Evan Atlas. [Read more...]
Black Rice with Black-Eyed Peas and Greens
This Black Rice with Black-Eyed Peas and Greens recipe makes an attractive dish to serve hot or cold-an invigorating melange of flavors, textures and colors. I just love the way the corn, black-eyed peas, and greens look against the dark rice, but if brown rice is what you've got on hand, that will work, too. Adapted from Wild About Greens by Nava Atlas. [Read more...]
No-Chop Power Greens Salad
This no-chop power greens salad is the ultimate salad recipe! It's loaded with healthy ingredients and easy to throw together in just 5 minutes. Plus it's vegan and vegetarian friendly too.
Is this you: Are you someone who vows to eat more salad? Are you always promising yourself that you'll do better at eating some fresh raw foods with lunch or dinner?
Making a simple salad isn't a big deal most of the time, but there are times when chopping a bunch of veggies can be less than appealing - whether you're hurrying to pack your lunch or coming home tired after a long day.
Our no-chop power greens salad comes to the rescue!
There's nothing to it other than layering a few veggies (and seeds) that need no prep at all. And it's easy on the eyes, too.
With this salad, there's also no need to measure. Use as much as you need to make one salad or two, or more.
It doesn't get any simpler than that!
I love to simply drizzle my salad with a bit of extra virgin olive oil and balsamic vinegar. But you can also opt to use your own favorite dressing - this sesame ginger dressing is a great choice!
This no-chop power greens salad is:
- Easy to throw together in just 5 minutes!
- Versatile - use just about any greens, nuts, veggies, or seeds.
It's one of my favorite vegan salads, and also one of my favorite easy-to-pack vegan lunches.
More Vegan Recipes
If you love this power green salad, be sure to check out these other tasty ideas:
- Mango Lentil Salad with Cilantro Lime Dressing
- Mixed Greens Salad with Beets
- 50 Healthy Vegan Dinner Recipes
- Miso Power Bowls
Recipe
No-Chop Power Greens Salad
This no-chop power greens salad is the ultimate salad recipe! It's loaded with healthy ingredients and easy to throw together in just 5 minutes. Plus it's vegan and vegetarian friendly too.
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Servings:
Ingredients
- 2 cups Baby power greens mix see note
- ½ cup carrots pre-grated
- ½ pint cherry tomatoes or grape tomatoes, yellow or red
- ⅓ cup pitted olives black or green
- ¼ cup sunflower or pumpkin seeds
- oil and balsamic vinegar or your favorite salad dressing
Instructions
- For each salad, layer the greens, carrots, tomatoes, olives, and seeds on a plate or in a shallow bowl.
- As mentioned, there is really no need to measure! Just use as much or as little of each ingredient as you'd like.
- Drizzle with olive oil and balsamic vinegar, or top it with your own favorite salad dressing.
Notes
Find baby power greens near the spinach and spring mixes. What's included in power greens mix is baby kale, spinach, chard, and other greens.
Nutrition (Estimate per Serving)
Calories: 165kcalCarbohydrates: 12gProtein: 5gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 388mgPotassium: 478mgFiber: 4gSugar: 5gVitamin A: 6021IUVitamin C: 29mgCalcium: 48mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Quick Gnocchi with Beans and Greens
Gnocchi, in case you haven't discovered them, are an Italian specialty that are mainly made of potato flour, with a little wheat flour. In other words, a bit of starchy comfort heaven. You use them the same way you'd use a chunky pasta; they're especially good enveloped in marinara sauce. We like gnocchi with beans and greens - all adding up to a classic Italian trio.
Some cooks like to make their own gnocchi, but no thanks, not us. The project takes a good hour or two and makes a floury mess of the kitchen. There are a number of vegan brands, one of which we depict below, and being the food hackers that we are, we'd prefer just opening the package and letting that be the beginning and end of it. [Read more...]
Savory Breakfast Bowls with Tempeh and Greens
A quick cooked cereal like oatmeal or a multi-grain blend makes a hearty breakfast, but there are some people, yours truly included, that don't enjoy sweet breakfasts. That's where these savory breakfast bowls come in. Topped with tempeh, avocado, and greens, these bountiful bowlfuls will keep you going all day.
Though this doesn't take long to make, it's probably more than what you'd want to do first thing in the early morning before work and school, so try it for a leisurely breakfast or brunch on the weekend. It's a fantastic thing to make if you're going to do any athletic activity! These bowls make an excellent lunch or dinner, too, paired with a simple slaw. [Read more...]
How to Prepare Collard Greens Easily and Quickly
Collard greens can look pretty intimidating — they range from large to gigantic, and look like they'd take hours to prep and even longer to cook. But this is totally not the case. If you know how to tame them, they're easily prepped and very quickly cooked. They're a boon to the plant-based diet, as they're a fantastic source of calcium (better than kale) and rich in vitamins, minerals, and micronutrients. Forget about the old way of cooking them in a bit pot of boiling water. That way, collards lose color, flavor, and nutrients. Prepping them with this easier, more contemporary technique preserves all that is great about collards. [Read more...]
Sesame Soba Noodles with Collard Greens and Tempeh Croutons
I'm a complete noodle fanatic, but a bowl of pasta with tomato sauce doesn't quite do the trick for me. For me, an ideal noodle dish is one in which veggies have at least equal billing. This Asian-flavored dish of soba noodles and calcium-rich collard greens is flavored with a triple dose of sesame (another great source of calcium): tahini, seeds, and oil. Another bonus - soba noodles made purely of buckwheat are gluten free. If that's not of concern to you, other long noodles - udon or even whole wheat spaghetti - can be substituted. Recipe by Nava Atlas, from Living the Farm Sanctuary Life* by Gene Baur with Gene Stone, © 2015 by Gene Baur. Photographs © 2015 by Rodale Inc. Reprinted by Permission of Rodale Books.
Recipe
Sesame Soba Noodles with Collard Greens and Tempeh Croutons
This Asian-flavored dish of soba noodles and calcium-rich collard greens is flavored with a triple dose of sesame (another great source of calcium): tahini, seeds, and oil.
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Servings:
Ingredients
Sauce
- ⅓ cup tahini
- ¼ cup lime juice
- 2 tablespoons reduced-sodium natural soy sauce or tamari or more if needed
- 2 tablespoons natural granulated sugar cane, coconut, or date or agave nectar
Tempeh croutons
- 2 teaspoons dark sesame oil
- 1 tablespoon reduced-sodium natural soy sauce or tamari
- 1 package 8 ounces tempeh, any variety, cut into ½" dice
Noodles
- 1 package 8 ounces soba (buckwheat) noodles
- 10 to 12 collard green leaves
- 1 tablespoon dark sesame oil
- 1 large red or yellow onion cut in half and thinly sliced
- ¼ small head green cabbage cut into long, narrow shreds
- 1 medium red bell pepper cut into long, narrow strips
- ½ cup chopped fresh cilantro basil, or Thai basil leaves, or more as desired
- 1 tablespoon black or tan sesame seeds Red-pepper flakes or Sriracha sauce
Instructions
- To make the sauce: In a small bowl, combine the tahini, lime juice, soy sauce or tamari, and sugar or agave nectar.
- To make the croutons: In a large or wide-bottomed skillet, heat the oil and soy sauce or tamari over medium heat. Add the tempeh and stir to coat. Increase the heat to medium-high and cook the tempeh until most sides are golden brown. Remove the tempeh croutons to a plate.
- To make the noodles: Cook the noodles according to package directions. When they're al dente, remove from the heat and drain.
- Meanwhile, cut the stems from the collard leaves with kitchen shears or a sharp knife. Stack 6 or so halves of leaves at a time. Roll the leaves up tightly from one of the narrow ends, almost like a cigar shape, then thinly slice them. Let them unroll to create ribbons of collard greens. Give them a good rinse in a colander.
- In the same skillet used to make the croutons, heat the oil. Add the onion and cook over medium heat until softened and golden. Add the collard ribbons, cover, and cook for 7 to 8 minutes, or until they wilt down a bit. Add the cabbage and bell pepper. Increase the heat and cook for 3 minutes, or just until the veggies are on the other side of raw. Remove the skillet from the heat.
- Add the cooked noodles to the pan and use a large fork to mix the noodles thoroughly with the veggies. Pour the sauce over the mixture. Add the cilantro or basil and sesame seeds. Scatter the croutons on top. Season with the pepper flakes or Sriracha to taste. This can be served warm or at room temperature.
Nutrition (Estimate per Serving)
Calories: 308kcalCarbohydrates: 32gProtein: 9gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 7gSodium: 780mgPotassium: 442mgFiber: 5gSugar: 11gVitamin A: 2398IUVitamin C: 76mgCalcium: 146mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
- Here are more recipes for enjoying Asian Noodles.
*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!
Coconut Cauliflower Curry with Mustard Greens and Spinach
Pungent mustard greens are paired with mild spinach, and with the addition of mellow cauliflower, the result is a gorgeous and satisfying curried stew. Mustard greens, which are in fact a green often used in curries (as is spinach) most often come in really large bunches, so use as much as you'd like; the sharp flavor is well tamed by cooking. If you're not a fan of mustard greens, or just want to use a more familiar type of leafy green veggie, see the variations following the instructions. Recipe from Wild About Greens. Photo by Hannah Kaminsky, from her original review of this this book. [Read more...]
Japanese Soba Noodle Soup with Tofu and Greens
One thing I love about Asian-style soups is that they require little advance planning, and are ready to go from counter to soup pot to table in 30 minutes or less. I do find, though, that unlike other soups that benefit from long simmering and that taste even better after a day or so, Asian soups taste best just done. This is especially true in the case of noodle soups-the noodles absorb much of the broth when refrigerated overnight, leaving you with more of a noodle dish than a soup. [Read more...]
Mixed Greens with Pears, Cranberries, and Pecans
Bosc pears that are just slightly underripe are perfect in this salad that’s simple enough for everyday, yet festive enough for holiday meals. Contrasted with the crunch of pecans and and the sweetness of dried cranberries, this salad is a party for the palate. Photos by Rachael Braun. [Read more...]
Miso Soup with Sweet Potatoes and Greens
Sweet potato and tender greens (choose from spinach, arugula, watercress, or tatsoi) synergize nicely in this quick miso soup. I prefer mellow white miso as the base for this soup, but use whatever variety of miso you like best, such as dark and hearty hatcho or barley miso. Photos by Evan Atlas. [Read more...]
Hearty Lentil and Potato Soup with Leafy Greens
This satisfying soup features lentils, potatoes (and optional sweet potatoes) and greens, a trio of compatible ingredients in a mildly curried broth. This is a wonderful soup to come home to on a cold late fall or winter day, so make it on a quiet Sunday and enjoy it when you come home from work the next day. It’s also a good choice to pack in a Thermos, to take to work or school.
Serves: 6 to 8
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 to 6 cloves garlic, minced
- 1 cup raw brown or green lentils, rinsed
- 1 large celery stalk, diced
- 6 cups water
- 2 large potatoes, scrubbed and diced (or use 1 large potato and 1 medium-large sweet potato)
- 15- to 16-ounce can diced tomatoes, undrained (try fire-roasted for extra flavor)
- 2 to 3 teaspoons good-quality curry powder, or more, to taste
- 1 tablespoon salt-free seasoning blend (like Frontier or Mrs. Dash)
- 6 to 8 ounces leafy greens, washed, stemmed, and chopped (use chard, kale, collard greens, spinach, or arugula - or a combination of whatever you have on hand)
- ¼ cup chopped fresh cilantro, optional
- Juice of ½ lemon
- Salt and freshly ground pepper to taste
Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
Add the lentils, celery, garlic, and water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.
Add the potatoes, tomatoes, and curry powder, and seasoning blend, and simmer gently until the potatoes and lentils are tender, about 20 to 30 minutes longer.
Stir in the greens, cilantro, and lemon juice. Adjust the consistency with more water as needed, then season with salt and pepper. Simmer over very low heat for another 5 minutes. Serve at once or if time allows, let stand off the heat for an hour or so, then heat through before serving.
- Here are more recipes for Lentils and Peas.
- Here are more Warming Winter Soups.
Coconut Butternut Squash Soup with a Garnish of Greens
Once you've got the squash baked, this autumnal butternut squash soup comes together quickly. The mellow flavors of coconut milk, kale, and red onions synergize delectably with the squash, and look gorgeous together as well. It's a fantastic first course for a vegan Thanksgiving dinner, but it need not wait for a special occasion to enjoy it. Adapted from Vegan Holiday Kitchen by Nava Atlas. Photos by Susan Voisin. [Read more...]
Potatoes and Collard Greens with Vegan Sausage
Here's a hearty dish of potatoes and vegan sausage, highlighting calcium-rich collard greens. It's so hardy, that all you need is a simple salad or slaw to complete the meal. Photos by Evan Atlas.
Serves: 4 to 6
- 4 medium-large Yukon gold or red-skinned potatoes
- 1 large sweet potato
- 2 tablespons extra-virgin olive oil
- 3 to 4 cloves garlic, minced
- 1 good-sized bunch collard greens (8 to 10 ounces)
- 2 links Tofurky or Field Roast vegan sausage, cut into ½-inch-thick slices
- ¼ cup white wine, vegetable broth, or water
- Leaves from 2 sprigs fresh rosemary,
or 1 to 2 teaspoons dried rosemary leaves, to taste - 1 teaspoon sweet paprika
- ¼ teaspoon dried hot red pepper flakes, or to taste
- Salt and fresly ground pepper to taste
Cook, bake, or microwave the potatoes and sweet potatoes until they can be pierced with a fork but still firm. When cool enough to handle, cut in half lengthwise, then cut into ½-inch-thick half circles.
Cut away the thick mid-ribs from the collard greens and cut the leaves in half lengthwise. Rinse well, then, stacking several leaves at a time, cut them into thick strips.
Heat the oil in a large skillet or steep-sided stir-fry pan. Add the garlic and sauté over low heat until golden.
Add the potatoes, collards, sausage, and wine (or broth or water). Turn the heat up to medium high and cook, stirring frequently, until the collards are bright green and tender-crisp and the potatoes and suasage are touched with golden spots here and there.
Sprinkle in the rosemary, paprika, and red pepper flakes and cook for two to three minutes longer, stirring frequently. Season with salt and pepper and serve.
Nutrition Information:
Per Serving (based on 4 servings): 318 calories; 43g carbs; 12g fat; 15g protein; 226mg sodium
- Find lots more recipes on VegKitchen for kale, collards, and other hardy greens.
- Here are more easy, tasty potato recipes.
- Find more of VegKitchen's Vegan Dinner Recipes and more Tofu, Tempeh and Vegan Sausage Main Dishes.
- Here are more vegan sausage recipes.
How to Make Basic Baked Kale Chips (with a Collard Greens variation)
Here's a simple how-to for making kale chips. One of the trendiest and most popular things to do with kale is to transform it into crispy chips for snacking. Though I'm more partial to raw kale salad, kale chips enthusiasts report that once these are out of the oven, they're instantly devoured by snackers of all ages. [Read more...]
Puree of Spring or Summer Greens
Here’s a soup designed to make the most of kale or chard, spinach, arugula, and lettuces when they become too abundant. When greens threaten to take over the fridge, I turn to this recipe, which has become an annual tradition! If you love greens and have plenty of them, you’ll find this nourishing recipe useful as well as delicious. Make sure all greens are very well washed. Adapted from Vegan Soups and Hearty Stews for All Seasons.
Stir-Fried Tofu with Spring Greens
This easy stir-fry highlights fresh, quick-cooking spring greens, combined with tofu. See the note below for suggestions on which leafy greens to use; you can vary it each time. My favorite is baby bok choy! [Read more...]
Cold Sesame-Ginger Soba Noodles and Greens
This simple cold soba noodle dish is laced with lots of kale or collard greens and flavored with a piquant ginger dressing. For an easy meal, serve with veggie spring rolls from your natural foods store's frozen foods section, and a platter of slices of baked tofu, tomatoes and cucumbers. Photos by Evan Atlas. [Read more...]
Simple Sautéed Garlicky Greens (Kale, Collards, or Chard)
This is a basic way to prepare sautéed chard, kale, or collard greens — the classic olive oil and garlic sauté. Sometimes simple is best; this is definitely true when it comes to something as good as leafy greens! [Read more...]
Seitan and Polenta Skillet with Fresh Greens
There’s something enticing about the seitan/polenta synergy, and with the addition of greens, results in a great-looking, hearty dish. Serve with a simple potato dish and salad or slaw. Recipe adapted from Vegan Express. Photo by Susan Voisin.
Mixed Greens Salad with Avocado, Apples, and Baked Tofu
This luscious salad adds substance to a meal when served with light main dishes, and makes a nice at-home lunch on weekends and holidays. This is a tasty salad to stuff into a pita or wrap up. Or, for a light meal, serve with soup and fresh bread. [Read more...]
Curried Red Lentil Soup with Sweet Potatoes and Greens
Both nourishing and sublimely satisfying, this thick soup incorporates fall’s first sweet potatoes with seasonal greens. Red lentils, which cook to a warm golden color, are available in natural food stores and ethnic groceries. Adapted from Vegan Soups and Hearty Stews for All Seasons. [Read more...]
Jerusalem Artichoke Salad with Greens and Herbs
Here's a colorful and crunchy salad featuring Jerusalem artichokes, the misnamed underground tubers of a native American sunflower; they have nothing to do with Jerusalem and aren't related to artichokes. In season in the late fall, they are quite fitting to serve as part of Thanksgiving dinner. Those who haven't had them will find them surprising and exotic, kind of a crunchy cross between water chestnuts and potatoes.
Sweet and White Potato Salad with Mixed Greens
This potato salad, combining white or golden potatoes and sweet potatoes is one I often make for company. It's so pretty, perched on mixed greens and ringed with grape tomatoes and avocado, yet is incredibly easy to prepare. It's wonderful for summer and early fall potlucks and other gatherings. [Read more...]
BBQ Tempeh Bacon with Black-Eyed Peas and Greens
Bites of tart apple add a delightful flavor twist to this hearty dish of BBQ tempeh bacon with black-eyed peas and greens. Serve with sweet potatoes or fresh corn and coleslaw for a satisfying meal. Photos by Hannah Kaminsky.
Tuscan White Beans and Winter Greens Soup
This rustic white bean soup is stockless and gets its goodness and oomph from the beans’ own cooking liquid. Half a dozen sage leaves impart an amazing amount of flavor. It’s just the thing for cooler weather, costs two bucks all told and feeds six. And you’ll have done it yourself. Beans may be cooked a day ahead, if that reduces your anxiety. Plan your life accordingly. [Read more...]
Spring Greens Salad with Endives and Oranges
Here's a lovely and refreshing salad with tender greens, Belgian endives, and tiny oranges. A hint of citrus and toasted almonds add to the fresh flavor. Photos by Hannah Kaminsky. [Read more...]
Pink Beans with Spring Greens
Leafy spring greens like spinach, arugula, or watercress look and taste very appealing with pink beans. The more garlicky you make this simple dish, the better. A perfect choice when you're looking to get more beans and greens in your daily fare! Photos by Evan Atlas. [Read more...]
Garlicky Greens with Seitan and Soy Sausage
Vegan sausage is a fun protein source that provides plenty of flavor and spice to a meal. The bold taste of Tofurky or Field Roast sausage provides a perfect foil for fresh greens. I prefer these brands to other kinds of faux sausage, because they're made with tofu and seitan rather then textured soy protein. Serve this hearty dish with a simple grain or noodles, and a colorful salad. Photos by Evan Atlas. [Read more...]
Slow-Cooker White Bean and Sweet Potato Stew with Collard Greens
This stew is colorful and full-flavored thanks to a host of vegetables and seasonings. I like to cook the collards separately to avoid any bitter taste in the stew. Since sweet potatoes break down easily, it’s important not to cook this stew too long. For a mild yet still flavorful version, eliminate the hot chile. Serve it accompanied by crusty warm bread. Adapted from Fresh from the Vegetarian Slow Cooker* by Robin Robertson. [Read more...]
Italian-Style Vegan Sausage and Peppers
Savory vegan sausage, sweet bell peppers, and tender onions simmered in a garlicky tomato sauce - this Italian classic goes plant-based without losing an ounce of flavor. It's hearty, colorful, and perfect spooned over pasta, grains, or tucked into a crusty roll.
This recipe updates the Italian classic, sausage and peppers, with vegan sausage. What I love most about this recipe is that it delivers big, familiar flavor with very little fuss. It's rustic in the best way. Nothing complicated. Just solid ingredients, cooked well, and layered together until everything tastes like it belongs in the same bowl.
And it's flexible. Serve it over pasta. Serve it with your favorite grains (I like farro!) Spoon it onto creamy polenta. Stuff it into a hoagie roll. Or honestly? Eat it straight from the skillet. I won't judge.
These Italian Vegan Sausage and Peppers are…
- Hearty and satisfying without being heavy
- Weeknight-friendly, ready in about 30 minutes
- Naturally dairy-free and plant-based
- Easy to customize depending on what peppers or sausage you have
- Perfect for meal prep, since the flavors deepen as it sits
Key Ingredients & Substitutions
Vegan Italian Sausage - Choose your favorite plant-based Italian-style links. Slice them into coins or half-moons so they brown nicely. Browning is key here - it builds flavor before the sauce even begins.
Substitution tip: If you can't find Italian-style sausage, use plain vegan sausage and boost the seasoning with extra oregano, fennel seed, and a pinch of red pepper flakes.
Bell Peppers - A mix of red, yellow, and green adds sweetness and color. If you can find Italian frying peppers, even better - but standard bell peppers work beautifully.
Onion and Garlic - These are the aromatic backbone of the dish. Let the onions soften and lightly caramelize before adding garlic!
Crushed or Puréed Tomatoes - This creates the base for the sauce. If you prefer a chunkier texture, use crushed tomatoes. For a smoother finish, go with purée.
Dried Italian Herbs - Oregano is essential. Basil and thyme add balance. A pinch of red pepper flakes gives subtle heat.
Optional White Wine - A splash deglazes the pan and adds brightness. If you skip it, a squeeze of lemon juice at the end can add a similar lift.
Helpful Tips
- Brown the vegan sausage well. Don't rush this step. A little caramelization goes a long way in boosting flavor.
- Slice peppers evenly. Uniform strips cook at the same rate and give the dish that classic look.
- Simmer gently. Once the tomatoes go in, let everything bubble softly so the flavors meld without over-reducing.
- Taste before serving. A pinch of salt or splash of acidity at the end can make all the difference.
Storing & Freezing
One of the best things about this dish? It might taste even better the next day!
Refrigerator:
Let the vegan sausage and peppers cool completely before transferring to an airtight container. It will keep well in the fridge for up to 4 days. The flavors continue to deepen as it sits, making leftovers ideal for quick lunches or easy dinners.
Reheating:
Warm gently in a skillet over medium-low heat until heated through. If the sauce has thickened in the fridge, add a splash of water or vegetable broth to loosen it. You can also reheat it in the microwave in 30-second intervals, stirring between each.
Freezing:
This recipe freezes beautifully. Store in a freezer-safe container for up to 2 months. For best texture, freeze it without pasta or polenta - just the sausage and pepper mixture.
To reheat from frozen, thaw overnight in the refrigerator, then warm on the stovetop until hot throughout. If reheating straight from frozen, use a covered skillet over low heat and stir occasionally as it thaws and warms.
Variations
- Make It Spicy: Use hot Italian-style vegan sausage or increase the red pepper flakes.
- Add Greens: Stir in a handful of baby spinach or chopped kale during the last few minutes of cooking.
- Turn It Into a Sandwich: Pile the mixture into toasted rolls and top with vegan mozzarella for a classic sausage-and-peppers vibe.
- Bulk It Up: Add sautéed mushrooms for extra umami and texture.
Recipe
Italian Style Vegan Sausage & Peppers
Hearty Italian-style vegan sausage and peppers simmered in a rich tomato sauce with sweet bell peppers and onions. An easy, flavorful plant-based dinner perfect for pasta, polenta, or sandwiches.
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Servings: servings
Ingredients
- 2 tablespoon extra-virgin olive oil
- 12 oz Vegan Italian-style Sausage cut into ½-inch slices, see notes
- 1 yellow onion peeled, quartered and thinly sliced
- 3 cloves garlic peeled and minced
- 4 bell peppers seeded and cut into strips
- ¼ cup dry white wine such as Chardonnay, optional
- 28 oz canned crushed tomatoes or tomato puree
- 1 teaspoon dried oregano or fresh oregano to taste
- 1 teaspoon dried basil or fresh basil to taste
- ½ teaspoon dried thyme
- red pepper flakes to taste
- salt and freshly ground pepper to taste
For Serving
- cooked pasta, grains, or polenta optional for serving
Instructions
- Heat just enough of the oil to lightly coat the bottom of a large skillet, reserving the rest. Add the sausage and cook over medium-high heat, stirring frequently until all sides are golden brown. Remove from the skillet and set aside.
- Heat the remaining oil in the same pan. Add the onion and sauté over medium-low heat until translucent. Add the garlic and peppers and sauté until all are soft and golden.
- Stir in the optional wine, pureed tomatoes, and seasonings. Bring to a simmer, then cover and cook over low heat for 10 minutes.
- Stir the reserved vegan sausage into the mixture. Season with salt and pepper. Serve at once, spooning some of the sausage and peppers mixture over individual servings of pasta, grains, or polenta, or on its own if you prefer.
Notes
You can use any brand of vegan sausage you prefer here. I have made this recipe with Field Roast, Tofurkey, and Beyond sausages. All work well.
I served this vegan sausage over top of cooked farro. You may also choose to serve it over rice, pasta, or polenta.
Nutrition (Estimate per Serving)
Calories: 672kcalCarbohydrates: 76gProtein: 37gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gCholesterol: 9mgSodium: 1507mgPotassium: 2379mgFiber: 23gSugar: 32gVitamin A: 8364IUVitamin C: 354mgCalcium: 438mgIron: 12mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Roasted Butternut Squash and Pasta Casserole
This hearty pasta casserole is loaded with flavor from roasted butternut squash and a velvety, dairy-free sauce, all finished with a golden, crunchy breadcrumb topping. It's comforting, easy to make, and guaranteed to have everyone coming back for seconds.
This is the kind of casserole you make when you're craving comfort food but still want to feel like a responsible adult. It's rich, creamy, baked to golden perfection. And, plot twist: there's no dairy, no cream, and no cheese.
I first made this on one of those in-between fall days - too warm for soup, too cool for salad, and just right for something slowly baked. It turned out to be one of those meals you don't expect to fall in love with, but then you go back for thirds and start texting people about it.
Key Ingredients & Substitutions
- Pasta - Short shapes like rotini or shells hold onto all that dreamy sauce best. You can use whole grain, gluten-free, or just classic white pasta.
- Butternut Squash - Roasted until tender, then blended into the base of the sauce.
- Onion - Sautéed until golden and sweet!
- Silken Tofu - Don't fear the tofu! It makes the sauce ultra-creamy and keeps things nice and light. If you do not want to use tofu, you can substitute cooked (or canned) white beans for a similar consistency.
- Nutritional Yeast - That umami-rich, cheesy flavor - without any dairy.
- Nondairy Milk - Unsweetened, please. Just enough to help everything blend smoothly. You can use almond milk, cashew milk, or your own favorite.
- Paprika - A dash for warmth and color, plus a little extra for sprinkling on top. Smoked paprika works well here also.
- Breadcrumbs - For that golden, crunchy finish.
Helpful Tips
Make ahead tip! You can roast the butternut squash a day ahead and store it in the fridge. This makes prep time a breeze when you're ready to assemble the casserole.
Use the neck for cubes, the base for sauce. - The thicker neck of the squash stays firmer after roasting and is perfect for dicing into cubes for texture in the casserole. The softer base (the bulb) gets softer and blends best into a super creamy sauce.
Blend until smooth and silky. - Take your time when blending the butternut squash sauce. A high-speed blender will give you that ultra-velvety finish, but any blender or food processor will work with a little patience. If the mixture seems too dry, add a bit more almond milk.
Don't overcook the pasta. - Cook the pasta just to al dente. It'll soften more as it bakes, so this helps keep the texture just right.
Customize the topping. - No breadcrumbs? No problem. Use crushed crackers, panko, or even a sprinkle of chopped nuts for a crunchy finish.
Easy Variations
Add greens. - Stir in a handful of sautéed spinach or kale before baking for an extra boost of color and nutrients.
Make it smoky. - Add a pinch of smoked paprika or chipotle powder to the sauce for a subtle smoky flavor that plays well with the sweetness of the squash.
Gluten-free option. - Use your favorite gluten-free pasta and swap the breadcrumbs for gluten-free panko or crushed rice crackers.
Go herbaceous! - Mix in chopped fresh sage or thyme. A little goes a long way and pairs beautifully with the squash.
Protein boost. - Add cooked lentils, chickpeas, or vegan sausage slices to the mix before baking for a heartier, more filling dish.
Single-serve style - Divide the mixture into ramekins for mini casseroles. Perfect for dinner parties or easy meal prep!
More Tasty Recipes
If you love this casserole, be sure to check out these other delicious recipes:
- Vegan Sweet Potato Casserole
- Black Bean and Zucchini Tortilla Casserole
- 15 Best Vegan Casserole Recipes
- 10 Make Ahead Vegan Breakfast Casseroles
Recipe
Roasted Butternut Squash and Pasta Bake
This hearty pasta casserole is loaded with flavor from roasted butternut squash and a velvety, dairy-free sauce, all finished with a golden, crunchy breadcrumb topping. It's comforting, easy to make, and guaranteed to have everyone coming back for seconds.
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Equipment
Ingredients
- 12 ounces pasta such as rigatoni or rotini
- 2 tablespoons olive oil plus extra for topping
- 1 large onion finely chopped
- 1 medium butternut squash
- ¼ cup nutritional yeast
- 12.3 ounces firm or extra-firm silken tofu
- ½ cup almond milk or other nondairy milk, unsweetened
- ½ teaspoon paprika plus extra more for topping
- salt and pepper to taste
- ½ cup breadcrumbs
- 2 tablespoons fresh parsley optional, chopped, for topping
Instructions
- Preheat the oven to 400°F (200°C).
- Cut a medium butternut squash in half lengthwise. Scoop out the seeds and place both halves, cut side down, on a parchment-lined or lightly oiled baking sheet. Roast for 35-45 minutes, or until the wide (bulb) end is completely tender and can be easily pierced with a fork, but is not mushy. The narrow (neck) end should be tender but still hold its shape.
- Let the squash cool until safe to handle. Gently remove the tough skin, so only the tender squash remains. Chop into cubes and set aside. You should get about 3 - 4 cups total.
- While the squash is roasting, cook the pasta according to package directions, then drain and transfer to a large mixing bowl. Set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 large finely chopped onion and sauté until golden and soft, about 8-10 minutes. Scoop out about ¼ cup of the cooked onion and set it aside to mix into the casserole later. The rest will go into the sauce.
- Heat half of the oil in a medium skillet. Add the onion cook until golden. Transfer to a food processor or blender, leaving about ½ cup's worth aside for topping.
- Blend the Sauce. In a blender or food processor, approximately ⅔ of the cubed squash, the remaining sauteed onion, silken tofu, nondairy milk, nutritional yeast, paprika, salt and pepper. Blend until completely smooth. The sauce should be velvety and pourable; add a splash more milk if needed.
- In a large mixing bowl, combine the cooked pasta, remaining squash cubes, and the reserved ¼ cup of sautéed onion. Pour the creamy squash sauce over everything and stir gently to coat.
- Transfer the mixture to a lightly oiled 2-quart casserole dish. Sprinkle the breadcrumbs over the top. Add a sprinkle of paprika and a drizzle of olive oil, if desired.
- Bake uncovered at 400°F for 20-25 minutes, or until the top is golden and the edges are bubbling. For extra crispiness, broil for the last 2-3 minutes, watching closely.
- Let the casserole sit for 5-10 minutes after baking. Garnish with parsley, if desired. This helps it set up and makes it easier to serve. Slice, scoop, and enjoy warm!
Nutrition (Estimate per Serving)
Calories: 297kcalCarbohydrates: 51gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 80mgPotassium: 578mgFiber: 4gSugar: 5gVitamin A: 10060IUVitamin C: 23mgCalcium: 104mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Olive and Sun-Dried Tomato Tapenade
This bold and briny Olive and Sun-Dried Tomato Tapenade is the ultimate Mediterranean-inspired spread - salty, savory, and just a touch tangy. Made with a mix of black and green olives, sun-dried tomatoes, garlic, and capers, it comes together in minutes and instantly elevates crostini, pasta, or even your favorite sandwich.
So... You Like Olives?
Same. And if you've ever found yourself eating olives straight out of the jar with zero regrets, then you, my friend, are going to love this tapenade. This isn't your average tapenade either-it's got depth, attitude, and a whole lot of umami thanks to the magical addition of sun-dried tomatoes. It's the kind of spread that feels fancy but takes less time to make than a cup of coffee.
Key Ingredients & Substitutions
Lemon juice (optional) - Just a splash really brightens things up. Fresh is best.
Kalamata olives - These briny beauties bring deep, fruity richness and a signature bold flavor. Be sure to use pitted ones to save your food processor (and your sanity).
Sun-dried tomatoes - Oil-packed ones bring the best texture and flavor, but dry-packed will work if you rehydrate them in warm water first.
Fresh parsley - Adds a bright, herby freshness that balances all the rich, salty elements. Basil and sage are also nice additions.
Walnuts or pecans - Nuts add body and a subtle earthy flavor. Walnuts are traditional, but pecans give it a slightly sweeter twist. Pine nuts would also work well, but would give a consistency more like a pesto.
Helpful Tips
Pulse, don't purée. You want a coarse texture, not a paste. Tapenade should still have some personality-think chunky pesto vibes.
Taste as you go. Olives are naturally salty, so you probably won't need extra salt. But feel free to tweak the flavors to your liking.
Make it ahead. This tapenade gets even better after a few hours in the fridge. The flavors mingle, get cozy, and deepen beautifully. This is great for a party because you can make a big batch in advance!
More Vegan Appetizers
If you love this olive and sun dried tomato tapenade, be sure to check out these other delicious recipes:
Recipe
Olive & Sun Dried Tomato Tapenade
Savory olive and sun-dried tomato tapenade packed with bold Mediterranean flavors-perfect as a spread, dip, or pasta topper.
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Servings: servings
Ingredients
- ¾ cup Kalamata olives pitted
- ¼ cup sun-dried tomatoes oil cured or not, as preferred (see note)
- ½ cup fresh parsley leaves chopped
- ¼ cup walnuts or pecans roughly chopped
- 1 tablespoon lemon juice or to taste
- ¼ cup water
- fresh parsley or other herbs of choice for garnish
- baguette or crackers optional, for serving
Instructions
- Place all of the tapenade ingredients in a food processor. Pulse on and off until everything is finely and evenly minced.
- If need be add a small amount of additional water so that the mixture adheres.
- Transfer to a serving bowl. Serve with bread or crackers, and fresh herbs for garnish.
Notes
make sure they're moist if not oil-cured; soak in hot water if necessary
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Vegan Sloppy Joes - with Pinto Beans and Quinoa!
These Vegan Sloppy Joes bring big flavor to everyone's favorite messy sandwich. Packed with quinoa, pinto beans, and loads of flavor. Yum!
Let's be real: sometimes you just want a messy, saucy sandwich that you can barely fit in your mouth. Enter these Vegan Sloppy Joes, a plant-based spin on the nostalgic classic we all grew up loving.
Packed with hearty quinoa, creamy pinto beans, and a tangy tomato-based sauce, they're every bit as satisfying as the original-just without the meat.
Whether you're feeding a hungry crowd or just need a quick weeknight dinner, this recipe is a guaranteed hit. Grab some napkins; it's about to get deliciously sloppy.
Why You'll Love These Vegan Sloppy Joes
- Protein-Rich: Quinoa and pinto beans provide a substantial protein boost, keeping you full and energized.
- Quick and Easy: Ready in under 30 minutes, making it perfect for weeknight dinners.
- Family-Friendly: A crowd-pleaser that appeals to both kids and adults.
- Versatile: Serve on whole-grain rolls, in lettuce wraps, or over a bed of greens for a gluten-free option.
- Make-Ahead: The flavors deepen over time, so it's great for meal prep and leftovers.
Get the Plant Power Cookbook!
This recipe is a sneak preview from the excellent cookbook: Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas.
I originally published this article years ago when the cookbook was first released, but I recently gave it a refresh because this recipe is simply too good to miss. I highly recommend giving it a try-and consider adding the cookbook to your vegan cookbook collection!
The recipe has been shared here with permission from the cookbook publisher, HarperOne. Photos were taken by Hannah Kaminsky.
Helpful Tips & Substitutions
Rinse the Quinoa: To remove its natural bitterness, always rinse quinoa under cold water before cooking.
Toast the Buns: Lightly toasting the rolls adds a pleasant crunch and prevents them from becoming soggy from the filling.
Customize the Spice Level: Adjust the chili powder and add hot sauce if you prefer a spicier kick.
Substitute the Pinto Beans: I like pinto beans, but black beans or kidney beans can be used as alternatives.
Serving Suggestions
Classic Style: Spoon the mixture onto toasted whole-grain buns and serve with a side of vegan coleslaw or pickles.
Lettuce Wraps: For a lighter option, serve the sloppy joe mixture in large lettuce leaves.
Over Grains: Serve atop brown rice or quinoa for a hearty, bun-free meal.
With Sweet Potatoes: Pair with baked sweet potatoes for a balanced and nutritious dinner.
More Vegan Recipes
If you love these Vegan Sloppy Joes, be sure to check out these other delicious recipes:
Recipe
Vegan Sloppy Joes
These Vegan Sloppy Joes are made with protein-packed quinoa, creamy pinto beans, and a tangy, sweet tomato sauce
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Servings: sandwiches
Ingredients
- ½ cup uncooked quinoa rinsed in a fine sieve
- 1 tablespoon extra-virgin olive oil
- 1 medium onion finely chopped
- ½ medium green bell pepper finely diced
- 15 oz canned pinto beans (or 1 ½ cups cooked), drained, rinsed, and coarsely mashed
- 15 oz canned tomato sauce or crushed tomatoes
- 1 medium tomato finely diced
- 1 tablespoon soy sauce to tamari, adjust to taste
- 1 teaspoon agave nectar or maple syrup to taste, or substitute maple syrup
- 2 teaspoon chili powder add more for extra spice
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- 6 whole grain rolls or use English muffins or mini-pitas
Instructions
- Combine the quinoa with 1 cup water in a small saucepan. Bring to a slow boil, then lower the heat, cover, and simmer until the water is absorbed, about 15 minutes.
- Meanwhile, heat the oil, broth, or water in a medium skillet. Add the onion and sauté until translucent. Add the bell pepper and sauté until both are golden.
- Add the remaining ingredients except the bread of choice, and bring to a gentle simmer. Cook over medium-low heat, loosely covered, for 5 to 7 minutes, stirring occasionally. Let the skillet stand off the heat for 5 minutes to allow the flavors to mingle further and for the quinoa to absorb the tomato flavors.
- Evenly spoon the filling over the bottoms of whole-grain rolls, cover with the tops, or serve open-faced.
Nutrition (Estimate per Serving)
Calories: 170kcalCarbohydrates: 29gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 707mgPotassium: 602mgFiber: 6gSugar: 6gVitamin A: 743IUVitamin C: 19mgCalcium: 63mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Garlic Mustard Vinaigrette
This Garlic Mustard Vinaigrette proves that a simple dressing can pack a serious flavor punch. So, go ahead - shake things up and drizzle it on everything. Your taste buds will thank you!
If you've ever wondered what separates a good salad from a great one, the answer is often in the dressing. Enter this Garlic Mustard Vinaigrette - a simple, shake-and-go blend that's packed with bold flavors.
It's bright, garlicky (if you want it to be), and full of herby goodness, making it perfect for everything from crisp greens to roasted veggies.
This vinaigrette isn't just for salads, though. Drizzle it over grilled asparagus, use it as a marinade for tempeh, or even toss it with warm roasted potatoes for a quick, flavorful side dish. Trust me, you'll want to keep a bottle of this in your fridge at all times.
Why You'll Love This Garlic Mustard Vinaigrette
- Quick and Easy: Made in minutes with just a cruet or jar.
- Flavor-Packed: A zesty combo of garlic, mustard, and herbs.
- Customizable: Adjust the mustard, garlic, or herbs to suit your taste.
- Versatile: Perfect for salads, marinades, and roasted veggies.
- Make-Ahead Friendly: Stores beautifully in the fridge for up to a week.
Ways to Use this Vinaigrette
This Garlic Mustard Vinaigrette isn't just a salad topper-it's a multitasking flavor hero! Here are some vegan-friendly ways to use it:
Salad Star: Toss with mixed greens, arugula, spinach, or kale for a bold, tangy kick. Add roasted chickpeas and avocado for a hearty vegan salad. Check out my fave vegan salad recipes here.
Grain Bowl Drizzle: Pour it over quinoa, farro, or couscous bowls loaded with roasted vegetables, nuts, and seeds.
Veggie Roasts: Use it as a marinade for veggies like zucchini, bell peppers, or mushrooms before roasting or grilling.
Potato Upgrade: Toss warm roasted or boiled potatoes with the vinaigrette for an instant potato salad that's light and zesty.
Quick Pickle: Marinate thinly sliced cucumbers, carrots, or radishes in the vinaigrette for a quick, tangy pickle.
Tofu Marinade: Soak tofu slabs in the vinaigrette before grilling, baking, or pan-frying for a savory burst of flavor.
Bread Dipper: Serve it as a dip for crusty bread alongside a plant-based charcuterie board.
Pasta Salad Hero: Mix it into a cold pasta salad with cherry tomatoes, olives, and fresh herbs for a Mediterranean-inspired dish.
Roasted Chickpeas: Toss cooked chickpeas with the dressing and roast until crispy for a protein-packed snack or salad topper.
More Tasty Recipes
If you love this simple vinaigrette dressing, be sure to check out all my vegan sauces and dressings, plus these other delicious recipes:
Recipe
Garlic Mustard Vinaigrette
This simple Garlic Mustard Vinaigrette packs a serious flavor punch.
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Servings: servings
Ingredients
- ½ cup extra-virgin olive oil
- Juice of ½ lemon
- ¼ cup balsamic vinegar
- 2 to 3 tablespoons Dijon mustard to taste
- 1 clove garlic crushed, optional
- ¼ teaspoon dried oregano
- ¼ teaspoon dried dill
- ¼ teaspoon dried basil
- salt and freshly ground black pepper to taste
Instructions
- ½ cup extra-virgin olive oil
- Juice of ½ lemon
- ¼ cup balsamic vinegar
- 2 to 3 tablespoons grainy mustard, to taste
- 1 clove garlic, crushed, optional
- ¼ teaspoon each: dried oregano, dill, and basil
- Freshly ground black pepper to taste
Notes
This recipe makes approximately one cup of dressing.
Nutrition (Estimate per Serving)
Calories: 130kcalCarbohydrates: 2gProtein: 0.2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 44mgPotassium: 19mgFiber: 0.2gSugar: 1gVitamin A: 6IUVitamin C: 0.2mgCalcium: 8mgIron: 0.3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Vegan Creamy Mushroom Pasta
Who doesn't love a big, cozy bowl of pasta? This Vegan Creamy Mushroom Pasta is here to prove that comfort food can be delicious, satisfying, and totally plant-based.
With tender mushrooms, a luscious creamy sauce, and a hint of thyme, this dish feels totally indulgent. Best of all? It's ridiculously easy to whip up, making it perfect for weeknight dinners or when you need something quick but a little bit fancy.
What I love most about this vegan pasta recipe is how it turns simple ingredients into something magical. Mushrooms bring a hearty, almost meaty vibe, while the creamy coconut milk and vegetable broth make the sauce so velvety you'd swear there's heavy cream involved. Spoiler: there's not. And that little splash of white wine? Chef's kiss.
This pasta has quickly become one of my go-to meals because it's versatile, comforting, and the leftovers (if there are any) are just as good the next day. Let's get cooking!
Why You'll Love It
This vegan creamy mushroom pasta is:
- Quick and easy: Ready in about 30 minutes, start to finish.
- Plant-based comfort food: Creamy, rich, and satisfying without any dairy.
- Packed with flavor: Garlic, thyme, white wine, and soy sauce come together for a sauce that's anything but boring.
- Perfect for any pasta lover: Rotini, penne, or any pasta you have on hand works beautifully.
- Leftover-friendly: The flavors deepen after a day in the fridge, making it great for meal prep.
Helpful Tips
Don't rush the mushrooms
Let them cook until they release their juices and the liquid evaporates. This step builds incredible flavor.
Deglaze like a pro
When you add the white wine, scrape up any browned bits stuck to the pan - they're pure flavor.
No lumps, no problem
Add the broth slowly while stirring continuously to avoid clumps in your sauce.
FAQs and Substitutions
What mushrooms should you use?
I used baby bella mushrooms. These are hearty and flavorful, but white button mushrooms or even shiitakes work well, too.
What can I substitute for coconut milk?
If coconut milk isn't your thing, try cashew cream or oat milk instead.
Do I have to use vegan butter?
I think it adds flavor and richness to the sauce. I particularly like the Earth's Best Buttery Sticks for this. But olive oil can also work in a pinch.
What wine should I use?
Any neutral or buttery white wine will work just fine. I like to use Chardonnay, but Pinot Grigio would also be a good choice. If you prefer to leave the wine out, just substitute a bit of vegetable broth.
Can I make this gluten-free?
You can make this pasta gluten free by using a gluten-free pasta brand, and substituting tamari for the soy sauce.
Variations to Try
Add greens
Toss in some fresh spinach or kale at the end for extra color and nutrients.
Switch up the protein
Add crispy tofu, chickpeas, or vegan sausage for a heartier meal.
Make it spicy
Amp up the red pepper flakes if you like a little heat.
Extra herbs
Basil, parsley, or even rosemary can change up the flavor profile.
More Vegan Recipes
If you love this creamy mushroom pasta, be sure to check out these other tasty ideas:
Recipe
Vegan Creamy Mushroom Pasta
This Vegan Creamy Mushroom Pasta feels totally indulgent-with tender mushrooms, a creamy sauce, and a hint of thyme. Plus, it's so easy to whip up!
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Servings: servings
Ingredients
- 1 lb pasta such as rotini or penne
- 2 tablespoons olive oil
- 1 medium onion diced
- 16 oz. baby bella mushrooms sliced
- 3 cloves garlic minced
- ¼ teaspoon red pepper flakes optional
- 2 tablespoons white wine such as Chardonnay
- 3 tablespoons vegan butter
- 3 tablespoons all-purpose flour
- 1 cup vegetable broth homemade or store bought
- 1 cup coconut milk
- 2 tablespoons soy sauce
- 2 teaspoons minced fresh thyme plus more to garnish
Instructions
- Cook the pasta according to package directions, drain and set aside.
- In a large skillet over medium heat, add the olive oil and the onion and cook, stirring frequently, until the onion is translucent and begins to soften, about 4-5 minutes.
- Add the mushrooms and cook until their juices have been released and then evaporated from the pot, about 10 minutes. Add garlic and red pepper flakes and cook for an additional minute.
- Add the white wine and scrape up any browned bits from the bottom. Allow liquid to reduce by half. Melt the butter into the pan with the veggies, then sprinkle the flour over the veggies and stir.
- Slowly add the vegetable broth, stirring well to avoid any lumps. Add the coconut cream, soy sauce, and thyme, stir, and bring to a simmer.
- Cook until thickened into a creamy sauce consistency.
- Add the cooked pasta and toss to coat.
- Serve immediately with fresh thyme sprinkled on top.
Nutrition (Estimate per Serving)
Calories: 487kcalCarbohydrates: 67gProtein: 14gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.03gSodium: 554mgPotassium: 651mgFiber: 3gSugar: 5gVitamin A: 408IUVitamin C: 3mgCalcium: 48mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
15-Minute Vegetable Curry (with frozen veggies!)
Whoever said that a hearty, flavorsome curry needs hours of simmering and a pantry full of exotic spices clearly hasn't tried my Quick & Easy Vegetable Curry!
This curry is the dish you turn to on those frantic weeknights when the fridge is half-empty, the family is hungry, and time is of the essence. Ready in just 15 minutes, thanks to the help of some frozen veggies, it's like a little weeknight magic trick. Now you see an empty kitchen, now you don't!
This Quick & Easy Vegetable Curry is...
- Unbelievably Fast. Ready, set, curry in just 15 minutes!
- Surprisingly Simple. Using ingredients you likely have on hand already.
- Comfort Food. Each spoonful is like a warm, spice-infused embrace.
- Versatile:. Have some extra veggies or tofu? Toss them in! This recipe is easy to customize.
Key Ingredients & Substitutions
Frozen Vegetables
I love the classic mix of carrots, peas, corn, and green beans. But literally any frozen veggie blend will do. So pick your own favorite mix of veggies! Of course, you can also make the curry with fresh veggies, but then it will take longer than the promised 15 minutes.
Curry Powder
This is the most important of the spices in this recipe, so I recommend choosing a high quality curry powder for the best flavor.
Coconut Milk
This brings creaminess and lots of flavor. But if you need a substitute, heavy cream is your best bet.
Vegetable Broth
Note that vegetable broth brands can vary pretty wildly in terms of saltiness. So be sure to taste your curry at the end, and adjust the salt accordingly. You may find that no extra salt is needed at all, or you may want to add quite a bit!
Helpful Tips & Variations
Don't be shy with the curry powder. If your curry powder is on the mild side, don't be shy to add a bit more than called for. You measure that stuff with your heart.
Add more spice. If this recipe isn't spicy enough for your heat-loving taste buds, try adding a dash of chili powder or some slivered red chili peppers.
Make it sweeter. For a sweeter curry, try adding a dash of maple syrup or agave syrup.
Protein Power-Up. Toss in some pan-fried tofu or tempeh for an extra protein punch.
Add Fresh Greens. Add some baby spinach or shredded kale for extra nutrients. And it looks gorgeous too!
Serving & Storage Suggestions
Serve this curry hot with a side of fluffy basmati rice. Or try serving over quinoa or couscous for a tasty twist. You can also use cauliflower rice for a lower carb option. It's also delicious with fresh flatbreads like roti or vegan naan bread.
I like to garnish my curry with some chopped fresh cilantro and some lime wedges - a classic combo. But this would also be great topped with chopped peanuts or cashews, slice red onions, or lemons instead of limes.
Store this vegetable curry in the refrigerator for 3-4 days, in an airtight container. To serve again, simply reheat over medium heat on the stovetop. In my opinion, curry does not freeze well.
More Tasty Vegan Ideas
If you love this quick and easy vegetable curry, be sure to check out these other delicious vegan recipes:
Recipe
15-Minute Vegetable Curry (with frozen veggies!)
This easy Vegetable Curry is hearty, flavorsome and ready in just 15 minutes! The perfect dish for those frantic weeknights when time is of the essence.
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Servings: servings
Ingredients
- 2 tablespoons coconut oil
- 1 small red onion finely chopped
- 2 cloves garlic minced
- 1- inch piece of ginger grated
- 1½ tablespoons curry powder adjust according to taste
- 1 teaspoon ground cumin
- ½ teaspoon turmeric powder
- 1 can 14 oz coconut milk
- 1 cup vegetable broth
- 3 cups mixed frozen vegetables such as carrots, peas, corn, and green beans
- 1 can 15 oz chickpeas, drained and rinsed
- Salt and pepper to taste
- Fresh cilantro and lime wedges for serving
Instructions
- Heat 2 tablespoons of coconut oil in a large skillet over medium heat. Sauté 1 small chopped red onion for about 3 minutes until soft. Then, add 2 minced garlic cloves and 1-inch grated ginger, cooking for another minute until fragrant.
- Stir in 1½ tablespoons of curry powder, 1 teaspoon of ground cumin, and ½ teaspoon of turmeric. Cook for 1 minute to release the flavors.
- Pour in a 14-ounce can of coconut milk and 1 cup of vegetable broth, mixing well.
- Add 3 cups of mixed frozen vegetables and a 15-ounce can of drained and rinsed chickpeas. Bring to a simmer, then reduce the heat to maintain a gentle simmer.
- Let the curry cook for about 8-10 minutes, or until the vegetables are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro and a squeeze of lime juice. This curry goes well with rice or flatbread.
Nutrition (Estimate per Serving)
Calories: 178kcalCarbohydrates: 24gProtein: 5gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 303mgPotassium: 393mgFiber: 7gSugar: 2gVitamin A: 7086IUVitamin C: 17mgCalcium: 59mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Masala Lentils (Sabut Masoor)
Ever craved something hearty, spicy, and just downright soul-satisfying? That's exactly what you'll get with these Masala Lentils. This dish isn't just food; it's a warm hug in a bowl, infused with rich, aromatic spices that'll transport you straight to the bustling streets of India. Let me take you on a culinary journey with this simple yet flavorful recipe that's sure to become a staple in your kitchen.
Picture this: a chilly evening, a cozy kitchen, and a craving for something that warms you from the inside out. Enter the magic of Masala Lentils. One spoonful, and I was totally hooked! And I bet you will be as well.
Don't be intimidated by the array of spices - this is one of the simplest lentil recipes I've come across. In fact, it's a great way to introduce yourself to Indian cooking.
This amazing lentil recipe was contributed by Richa Hingle way back in 2015, and is a sample recipe from her cookbook, Vegan Richa's Indian Kitchen. While the article has been updated with more helpful tips and better photos - the recipe is still the original. And still delicious! I highly recommend checking out that cookbook.
This Masala Lentils Recipe is:
- Hearty & Comforting.
- Packed with flavorful spices.
- Easy to customize with your favorite lentil varieties and veggies.
- Naturally vegan!
Key Ingredients & Substitutions
- Brown Lentils: The star of the show! But I've also made this with red lentils and it worked well also.
- Safflower Oil: I love its neutral taste, but any cooking oil will do the trick.
- Ground Spices: Cumin, coriander, cardamom, cinnamon, and more - each adding its unique note to this dish.
- Sriracha: For that kick! You can substitute it with another hot sauce if you prefer.
- Tomatoes: I like using fresh tomatoes for my lentil masala, but you can also use canned chopped tomatoes. The fire roasted ones have a great flavor.
- Cilantro: Be sure to use fresh cilantro for the best flavor!
Helpful Tips & Variations
Add more protein. Toss in some chickpeas or pan-fried tofu for an extra protein punch.
Make it creamier. A splash of coconut milk to transform these lentils into a creamy delight.
Add leafy greens. Stir in some spinach or kale for added nutrition and a beautiful pop of color.
Serving Suggestions: Serve masala lentils with fluffy basmati rice, fresh rotis, or vegan naan bread.
Storing Leftovers: Store leftover masala lentils in the fridge for 3-4 days.
More Tasty Vegan Ideas
If you love these Masala Lentils, be sure to check out these other vegan recipes:
Recipe
Masala Lentils (Sabut Masoor)
A hot sauce (chiles, garlic, and vinegar) is the secret to getting the right flavor profile in this lentil dal. Serve this as a part of a meal, or with rice or naan or other flatbread.
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Servings: servings
Ingredients
- ¾ cup brown lentils washed and drained
- 2 cups water
- 2 to 3 teaspoons safflower or other neutral oil
- ½ cup finely chopped red or white onion
- 6 cloves garlic chopped
- ½ teaspoon ground cumin
- 2 teaspoons ground coriander
- ½ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- ½ teaspoon fenugreek leaves or ⅛ teaspoon fenugreek seeds
- 1 teaspoon sweet or hot paprika
- ⅛ teaspoon nutmeg
- ¼ teaspoon black pepper
- 1 ½ tablespoons sriracha or other hot sauce to taste
- 2 tablespoons water
- 1 ½ cups chopped tomato
- ¾ teaspoon salt
- 2 tablespoons chopped cilantro for garnish
- 1 tablespoon vegan butter optional
Instructions
- Combine the lentils with 2 cups of water in a saucepan. Partially cover and cook over medium heat until the lentils are tender, 25 to 30 minutes.
- While the lentils are cooking, make the tempering. Heat the oil in a skillet over medium heat. Add the onion and cook until golden brown, 5 to 6 minutes.
- In a blender, combine the garlic, cumin, coriander, cardamom, cinnamon, fenugreek, paprika, nutmeg, black pepper, sriracha, and 2 tablespoons of water. Blend to combine well.
- Add this paste to the onions in the skillet. Cook until fragrant, about 2 minutes. Stir in the tomatoes and salt, and cook until the tomatoes are tender, about 8 minutes. Mash the larger tomato pieces.
- Add the tempering to the lentils. Bring to a boil over medium heat. Reduce heat and simmer for another 5 minutes.
- Taste and adjust salt and spice. Garnish with cilantro and vegan butter, if using, and serve hot.
Nutrition (Estimate per Serving)
Calories: 204kcalCarbohydrates: 30gProtein: 11gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 728mgPotassium: 599mgFiber: 13gSugar: 4gVitamin A: 319IUVitamin C: 18mgCalcium: 80mgIron: 4mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
30-Minute Vegan Chana Masala
This one-pot vegan chana masala is packed with delicious Indian flavor and ready in just 30 minutes. Perfect for a weeknight meal!
It's been a minute since I've added a new curry recipe to the blog, so I wanted to share this quick and easy Chana Masala recipe with you today. This curry is absolutely packed with flavor, and yet it's simple enough to make on a busy weeknight. What's not to love?
What is Chana Masala?
Chana Masala, also known colloquially as "Chole" in many parts of India, is a popular dish that originates from the Indian subcontinent, particularly in the northern regions.
The name itself is quite descriptive of its ingredients and preparation: "Chana" refers to chickpeas, and "Masala" refers to a particular mixture of spices. This dish reflects the rich culinary heritage of India, where legumes like chickpeas have been a staple for centuries and are celebrated for their versatility and nutritional value.
Chana Masala is traditionally made with chickpeas that are simmered in a spicy, tangy tomato-based sauce infused with an array of aromatic spices like cumin, coriander, garam masala, and turmeric.
The dish has become a beloved part of vegetarian cuisine worldwide. Each region in India has its own version of Chana Masala, with variations in spice blends and cooking techniques, reflecting the diversity of Indian cuisine.
Why You'll Love This Recipe
Vegan Chana Masala is a dish that's as nutritious as it is delicious! Packed with protein-rich chickpeas and a symphony of spices, it's a vegan dish that will delight even the most picky palates. It's:
- Hearty and Satisfying: The chickpeas provide a wonderful, filling base that's both comforting, satisfying, and loaded with healthy protein.
- Flavor-Packed: A blend of traditional Indian spices ensures each bite is bursting with flavor.
- Easy to Make: My simplified version of traditional chana masala uses easy to find ingredients and straightforward steps for an easy recipe that can be ready in just 30 minutes.
Ingredient Spotlight
Chickpeas
These are obviously the star of the show here. I like to use canned chickpeas for convenience, but you can also prepare dried chickpeas for use in this recipe if you prefer. You would need about two cups of cooked chickpeas. Note that chickpeas are also commonly called garbanzo beans!
Garam Masala
I use a handful of common Indian spices in this recipe, but the most important one is the garam masala, which gives the dish it's classic flavor. I recommend using a high quality garam masala powder for the best results! (I like this one.)
Tomatoes
I use fresh tomatoes in my chana masala, and I do think it gives the best flavor and texture. But you can substitute a 15 oz can of chopped or crushed tomatoes if you prefer.
Tips and Tricks
Spice Level
The recipe is mildly spicy as it's written (at least from my perspective!). You can add more chili powder or an additional green chili pepper to amp up the heat. Or cut out both for a milder dish.
Serving Suggestions
Pair this Vegan Chana Masala with fluffy basmati rice, warm vegan naan, or even over a bed of fresh greens for a lighter option. It's versatile and pairs well with various sides.
Storing Leftovers
Store leftover chana masala in the fridge for 3-4 days, or freeze for up to 2 months. To serve again, defrost (if frozen) and reheat over medium heat on the stovetop.
Variations and Substitutions
Make a Creamier Version: Add a splash of coconut milk for a richer, creamier texture.
Tangy Twist: An additional squeeze of lemon juice before serving adds a fresh zing.
Garnish Galore: Top your chana masala with fresh cilantro, diced onions, or a dollop of vegan raita for added flavor and texture.
More Vegan Indian Recipes
If you love this Vegan Chana Masala, be sure to check out these other Indian inspired vegan recipes:
Recipe
30-Minute Vegan Chana Masala
This one-pot vegan chana masala is packed with delicious Indian flavor and ready in just 30 minutes. Perfect for a weeknight meal!
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Servings: servings
Ingredients
- 15 oz canned chickpeas drained and rinsed
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 inch piece of ginger minced
- 1 large tomato finely chopped
- 1 green chili finely chopped (optional, adjust to taste)
- 2 tablespoons tomato paste
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder adjust to taste
- juice of half a lemon
- 2 tablespoons cooking oil such as coconut or vegetable oil
- Salt to taste
- Fresh cilantro optional, for garnishing
- 1 cup vegetable broth
Instructions
- Sauté Spices: Heat the oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Then add the chopped onions and sauté until they turn golden brown.
- Add Garlic and Ginger: Add the minced garlic and ginger to the pan and sauté for another minute.
- Tomato and Spices: Add the chopped tomatoes, green chili, and tomato paste. Cook until the tomatoes are soft and the oil starts to separate. Then add the ground coriander, garam masala, turmeric, red chili powder, and lemon juice. Stir well.
- Chickpeas: Add the cooked chickpeas to the pan. Mix well to ensure the chickpeas are coated with the spice mixture.
- Simmer: Add the vegetable broth, bring to a boil, then reduce the heat and simmer for about 15-20 minutes. The gravy should thicken, and the flavors will meld together.
- Season and Garnish: Adjust salt to taste. Garnish with fresh cilantro before serving.
- Serve: Serve hot with rice, naan, or your favorite Indian bread.
Nutrition (Estimate per Serving)
Calories: 196kcalCarbohydrates: 23gProtein: 7gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 640mgPotassium: 390mgFiber: 7gSugar: 4gVitamin A: 600IUVitamin C: 10mgCalcium: 63mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Sweet Potato Black Bean Chili
This Sweet Potato Black Bean Chili is loaded with healthy flavors from tender sweet potatoes, hearty black beans, and smoky spices. Plus, it's 100% vegan and easy to make in under an hour.
If there's one thing I always crave as soon as the weather starts cooling down, it's a big pot of chili. There's just something about a piping hot one-bowl dinner that makes me want to cozy up in front of the fireplace.
And this Sweet Potato Black Bean Chili is one of my all time favorites. It's so easy to throw together, packed with delicious flavors, and it's great for meal prep too!
This Sweet Potato Black Bean Chili recipe is...
- Full of flavor
- Packed with smoky heat
- Healthy
- Plant-based
- Vegetarian
- Good enough to impress a crowd
Helpful Tips
Dice your sweet potatoes evenly. This ensures they cook at the same rate and don't turn to mush. Aim for bite-sized pieces - not too chunky, not too small.
Don't skip the sauté. Cooking the onions, garlic, celery, and spices at the start builds a flavorful base. Give the spices a minute or two to bloom in the oil before adding liquids - it makes a difference.
Add broth gradually. Depending on how thick or soupy you like your chili, you can start with less broth and add more as it simmers. It's easier to thin it out than to fix a watery chili.
Let it simmer. Even though the chili comes together quickly, giving it at least 20-30 minutes to simmer helps the flavors meld together and the sweet potatoes fully soften.
Taste and adjust. Chili is one of those recipes that begs for a final taste test. Add more salt, a splash of lime juice, or a dash of hot sauce to finish - whatever makes it pop for you.
Meal Prep, Storing & Freezing Leftovers
This chili holds up like a champ, which makes it perfect for meal prep or cooking once and eating all week.
In the fridge: Store cooled chili in an airtight container for up to 5 days. The flavors actually get better over time, so leftovers are a win. Reheat on the stovetop over medium heat or in the microwave until warmed through.
In the freezer: Let the chili cool completely before transferring it to freezer-safe containers or resealable bags (lay them flat for easy stacking). It'll keep for up to 3 months. Thaw overnight in the fridge, then reheat as usual.
Pro tip: If you're freezing the chili in portions, label with the date and serving size so you're not guessing later. And leave a little space at the top of the containers - liquids expand as they freeze.
Serving Suggestions
This chili is hearty enough to stand on its own, but a few simple add-ons can take it from a basic bowl to something a little more fun (or dinner party-worthy, if that's your thing).
- Add Toppings: Classic chili toppings work great here - think avocado slices, a dollop of vegan sour cream or plain dairy-free yogurt, dairy-free cheese shreds, chopped cilantro, green onions, jalapeño slices, or a squeeze of lime juice for brightness.
- Cornbread on the side: You can't go wrong with a warm piece of vegan cornbread (or corn chips if you're keeping it casual). It's the perfect contrast to the smoky-sweet chili.
- Over rice or quinoa: Stretch your servings by spooning the chili over cooked grains. It makes for a super satisfying, protein-packed meal.
- Stuffed in a baked potato: For a comfort food twist, load it into a baked russet or sweet potato and pile on your favorite toppings.
- Taco night twist: Use the chili as a filling for tacos or burritos, especially with some shredded lettuce, diced tomatoes, and a little hot sauce.
Fun Variations to Try
Add greens: Stir in a few handfuls of chopped kale, spinach, or Swiss chard during the last 5 minutes of cooking. It's an easy way to add color and a boost of healthy greens.
Make it spicier: If you like heat, add a chopped chipotle pepper in adobo sauce, a pinch of cayenne, or extra jalapeño. You can also finish each bowl with your favorite hot sauce.
Use different beans: No black beans? No problem. Pinto beans, kidney beans, or even chickpeas all work well here - or mix a few together for a little variety.
Bulk it up with grains: Stir in cooked quinoa, brown rice, or bulgur for an even heartier chili. Lentils would also be a great addition. It's especially great if you're serving a crowd or stretching leftovers.
Try roasted sweet potatoes: For extra flavor, roast the sweet potatoes in the oven before adding them to the chili. It adds a slightly caramelized edge and changes the texture in a good way.
Make it smoky: Adding a dash of smoked paprika or a splash of liquid smoke can deepen the flavor if you want a more pronounced smoky note without adding spice.
More Vegan Recipes
If you're on the lookout for some other hearty, vegetarian dinner ideas, consider trying a few of our favorites:
- Old-Fashioned Vegan Stew
- Portobello Mushroom Steak
- Marinated Mushrooms with Wild Rice
- Smoky Lentil and Sweet Potato Chili
Recipe
Sweet Potato Black Bean Chili
This Sweet Potato Black Bean Chili is loaded with healthy flavors from tender sweet potatoes, hearty black beans, and smoky spices. Plus, it's vegan and vegetarian friendly!
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Servings: servings
Ingredients
- 2 tablespoon olive oil
- 1 onion peeled and diced
- 3 cloves garlic peeled and minced
- 1 stalk celery minced
- 2 tablespoon tomato paste
- 2 tablespoon chili powder
- 2 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 15 oz black beans canned, rinsed and drained
- 14.5 oz diced tomatoes with chilies
- 1 ½ cups sweet potato peeled and diced,
- 1 cup corn kernels fresh or frozen
- 1 cup vegetable broth homemade or store bought
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, garlic, and celery. Cook until veggies start to soften, about 4-5 minutes.
- Add in tomato paste, chili powder, oregano, cumin, paprika, and salt and cook an additional 1-2 minutes.
- Stir in the black beans, diced tomatoes, sweet potato, corn, and vegetable broth.
- Bring to a boil. When it reaches a boil, reduce heat to a simmer.
- Simmer for 45 minutes, or until the sweet potatoes are softened.
Nutrition (Estimate per Serving)
Calories: 221kcalCarbohydrates: 36gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 719mgPotassium: 701mgFiber: 10gSugar: 6gVitamin A: 5841IUVitamin C: 12mgCalcium: 86mgIron: 4mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Buffalo Cauliflower Wraps
Craving something simple and easy for lunch or dinner? If so, give these Buffalo Cauliflower Wraps a try. In these wraps, baked cauliflower is dredged in buffalo sauce and placed in a pita wrap loaded with lettuce, onions, and any other toppings you want.
Learn how to make these Buffalo Cauliflower Wraps for a simple and satisfying lunch or dinner option! This vegan buffalo cauliflower is going to win over your taste buds with one bite.
This Buffalo Cauliflower Wraps recipe is...
- Vegan
- Vegetarian
- Made with fresh ingredients
- Nutrient-rich
- Packed with flavor
And while you're here, don't forget to grab a copy of my free vegan cheat sheet. It's packed with all my favorite substitutions to vegan-ize any recipe!
How to Make Buffalo Cauliflower Wraps
- Coat cauliflower florets in flour and seasoning wet mixture and bake in the oven.
- When close to done, remove cauliflower and coat in the buffalo sauce, then return cauliflower to the oven for a few more minutes.
- Remove cauliflower from the oven.
- Grab your flatbread and load it with buffalo cauliflower, lettuce, and toppings.
Full directions for how to make Buffalo Cauliflower Wraps are in the printable recipe card at the bottom of the post.
Helpful Tips For Making Buffalo Cauliflower Wraps
Extra Crispy
Want an even crispier cauliflower? If so, just bake them for a few minutes longer. The great thing about making your own wraps is that you can control how long you bake your cauliflower. Just coat the florets in the buffalo sauce at the end of baking. Otherwise, it will burn in the oven.
Prepare the Pan
Make sure to line your baking pan with parchment paper, foil, or a silicone baking mat. This recipe is a bit messy as it bakes, and you will have to scrub a lot to remove the stuck on bits if you don't line your baking tray.
Frozen Cauliflower
If you want to use frozen cauliflower instead of fresh, just allow the veggies to thaw completely first. Then dredge them in the mixture and bake as usual. You won't have to bake your cauliflower quite as long if you have smaller pieces, so adjust the baking time as you see fit.
Variations to Buffalo Cauliflower Wraps
Sauce
You can dredge your cauliflower in any flavor of sauce you want. A BBQ or even dry ranch powder added to the flour mixture could give your cauliflower a really great flavor.
Wrap
You can use a tortilla in place of the flatbread if you want. I have used a spinach tortilla and it added some great flavor to the wrap!
Toppings
You are in control of what toppings you use. Try drizzling on some homemade vegan ranch, blue cheese, or even nondairy yogurt. In terms of veggies, you can use any kind you want. And of course, you could always just eat your buffalo cauliflower without toppings, too.
Buffalo Cauliflower Wraps FAQs
How to know when cauliflower is done?
You will know your cauliflower is done when it is a bit browned on the outside. Also make sure that the wet mixture you dip the cauliflower in is firmed up and cooked. The cauliflower will be fork tender when you poke it.
Is buffalo sauce hot?
Buffalo sauce does carry quite a bit of heat. You can find some brands that sell a mild buffalo sauce which isn't as spicy as the original.
How do you store leftover cauliflower?
You can store your leftover cauliflower for up to 2-3 days in the fridge. It will be a lot softer but will still be delicious when you reheat it.
Recipe
Buffalo Cauliflower Wraps
Craving something simple and easy for lunch or dinner? If so, give these tasty Buffalo Cauliflower Wraps a try.
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Servings: servings
Ingredients
- ½ cup flour
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon paprika
- ½ cup almond milk plain
- 1 head cauliflower chopped into florets
- ½ cup hot sauce such as Frank's buffalo sauce
- 1 tablespoon canola oil or your oil of choice
- 1 tablespoon maple syrup or agave syrup
- 6 small flatbreads or wraps
Toppings (choose your favorites):
- Chopped lettuce or salad greens
- Sliced red onions
- Plain Nondairy Yogurt
- Cilantro
- Avocado
Instructions
- Preheat the oven to 425°F, and line a baking sheet with parchment paper.
- In a large bowl, stir together the flour, garlic powder, salt, and paprika until combined.
- Whisk in the almond milk until the batter is smooth.
- Then add the cauliflower florets and toss until they are evenly coated.
- Spread cauliflower out on the prepared baking sheet.
- Bake for 20 minutes, gently stirring halfway through or until fork tender.
- While cauliflower is cooking, mix together the hot sauce, oil, and maple syrup in a small bowl. Set aside.
- Once cauliflower is cooked, transfer it to a large mixing bowl and toss with the prepared hot sauce
- Use a slotted spoon to transfer the cauliflower back to the baking sheet and return to the oven for 2-3 minutes, until sauce is bubbling.
- To make the wraps, top the flatbreads with buffalo cauliflower, lettuce, and your favorite toppings (see suggestions above).
Nutrition (Estimate per Serving)
Calories: 148kcalCarbohydrates: 24gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 1169mgPotassium: 511mgFiber: 4gSugar: 6gVitamin A: 68IUVitamin C: 93mgCalcium: 80mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
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